coconut milk rice

coconut milk rice recipe with video and step by step photos. a fragrant, tasty and mild coconut milk pulao made with mixed veggies, rice, coconut milk, spices and herbs. a vegan recipe.

coconut milk pulao, coconut milk rice

i often make pulaos and rice-based dishes since they are quick and easy to prepare. the difference between this pulao and other pulaos i have posted, is the addition of coconut milk.

coconut milk is the highlight in this recipe. another delicious rice recipe that is made with coconut milk is this brinji rice from the tamil nadu cuisine.

the coconut aroma and flavor along with the fragrant spices do make this pulao different from the regular pulaos. so when you want to add some richness and flavor to your food, add coconut milk.

i did add some veggies to the pulao, but feel free to omit the veggies. or you can add veggies of your choice.

serve the coconut milk rice with some side veggie salad or raita or even a side biryani shorba gravy. it also pairs well with dal fry or dal takda.

how to make coconut milk rice

1. rinse basmati rice very well in water till the water runs clear of the starch. soak the rice in enough water for 20 minutes. after 20 minutes, drain the rice and keep aside.

basmati rice

2. when the rice is soaking, prep up the veggies by chopping them. slice the onion. also crush ½ inch ginger + 2 to 3 garlic cloves + 1 green chili in a mortar-pestle.

ginger green chilli garlic paste

3. heat 2 tbsp oil in a pressure cooker and add the whole spices – 3 to 4 cloves, 3 to 4 green cardamoms, 1 inch cinnamon, 1 single strand of mace and ½ tsp cumin seeds. saute the spices till they splutter and become fragrant.

spices for coconut milk rice

4. now add 1 cup thinly sliced onions and 5 to 6 curry leaves. if you do not have curry leaves, then add 1 medium sized tej patta (indian bay leaf) when you saute the whole spices in step 3 above.

onions for coconut milk rice

5. stir very well.

mixing onions with spices

6. saute till the onions turn translucent or a light golden.

sauteing onions

7. then add the crushed ginger+garlic+green chilies paste. stir and saute till the raw aroma of ginger and garlic goes away.

adding ginger+garlic+green chilies paste

8. now add 10 to 12 cashews, which have been chopped. cashews are optional and you can skip them.

adding cashews

9. stir again.

mixing coconut milk rice mixture

10. now add the mixed veggies. you can add ¾ cup of any mixed veggies. i added ½ cup green peas and ⅓ cup chopped french beans.

veggies for coconut milk rice

11. stir and saute the veggies for a minute.

mix veggies

12. then add the rice grains.

adding rice for coconut milk rice

13. gently mix and stir the rice grains with the rest of the ingredients.

making coconut milk rice recipe

14. now pour ¾ cup thick coconut milk. you can also add 1 cup thick coconut milk.

coconut milk for coconut milk rice recipe

15. add 1 to 1.25 cups water. if using 1 cup of coconut milk, then add 0.75 to 1 cup water.

water for coconut milk rice

cooking coconut milk rice

16. stir well. then season with salt. taste the stock and it should feel slightly salty. cover and pressure cook coconut milk pulao for 1 to 2 whistles or for 8 to 9 minutes. i pressure cooked for 2 whistles.

cooking coconut milk rice

17. when the pressure settles down naturally, open the lid and gently fluff the rice.

cooking coconut milk rice

18. garnish with some chopped coriander or mint leaves. serve coconut milk rice with a side dish of raita, biryani shorba gravy or some pickle and salad.

coconut milk rice, coconut milk pulao
few more pulao recipes for you !

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Coconut Milk Rice

4.84 from 6 votes
coconut milk rice is a mild, fragrant rice dish made with coconut milk and mixed veggies.
coconut milk rice recipe, coconut milk pulao recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup basmati rice or 200 grams basmati rice
  • 1 medium to large onion, thinly sliced or 1 cup thinly sliced onions
  • ½ inch ginger + 2 to 3 garlic + 1 green chili - crushed to a paste in mortar-pestle
  • ½ cup green peas + 1/3 cup chopped french beans OR 3/4 cup of any mixed chopped veggies - fresh or frozen
  • 5 to 6 curry leaves or 1 medium sized tej patta (indian bay leaf)
  • 3 to 4 cloves
  • 3 to 4 green cardamoms
  • 1 inch cinnamon
  • 1 single strand of mace
  • ½ teaspoon cumin seeds
  • ¾ cup thick coconut milk or about 200 ml thick coconut milk
  • 1 to 1.25 cups water
  • 2 tablespoon oil
  • few chopped coriander leaves (cilantro leaves) or mint leaves for garnish
  • salt as required

INSTRUCTIONS

preparation

  • rinse basmati rice very well in water till the water runs clear of the starch. soak the rice in enough water for 20 minutes. after 20 minutes, drain the rice and keep aside.
  • when the rice is soaking, prep up the veggies by chopping them. slice the onions thinly. also crush 1/2 inch ginger + 2 to 3 garlic + 1 green chili in a mortar-pestle.

making coconut milk rice

  • heat 2 tbsp oil in a pressure cooker and add the whole spices - 3 to 4 cloves, 3 to 4 green cardamoms, 1 inch cinnamon, 1 single strand of mace and 1/2 tsp cumin seeds. saute the spices till they splutter and become fragrant.
  • now add 1 cup thinly sliced onions and 5 to 6 curry leaves. if you do not have curry leaves, then add 1 medium sized tej patta/indian bay leaf when you saute the whole spices. stir very well.
  • saute till the onions turn translucent or a light golden.
  • then add the crushed ginger+garlic+green chilies paste. stir and saute till the raw aroma of ginger and garlic goes away.
  • now add 10 to 12 cashews, which have been chopped. cashews are optional and you can skip them. stir again.
  • now add the mixed veggies. you can add 3/4 cup of any mixed veggies. i added 1/2 cup green peas and 1/3 cup chopped french beans.
  • stir and saute the veggies for a minute.
  • then add the rice grains.
  • gently mix and stir the rice grains with the rest of the ingredients.

cooking coconut milk rice

  • now pour 3/4 cup thick coconut milk. you can also add 1 cup thick coconut milk.
  • add 1 to 1.25 cups water. stir well. if using 1 cup coconut milk, then add 0.75 to 1 cup water.
  • then season with salt. taste the stock and it should feel slightly salty.
  • cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes. i pressure cooked for 2 whistles.
  • when the pressure settles down naturally, open the lid and gently fluff the rice.
  • garnish with some chopped coriander or mint leaves. serve coconut milk rice with a side dish of raita, biryani shorba gravy or some pickle and salad.

RECIPE VIDEO

NUTRITION INFO (approximate values)

Nutrition Facts
Coconut Milk Rice
Amount Per Serving
Calories 713 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Sodium 66mg3%
Potassium 551mg16%
Carbohydrates 94g31%
Fiber 6g25%
Sugar 2g2%
Protein 11g22%
Vitamin A 3560IU71%
Vitamin C 62.6mg76%
Calcium 108mg11%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. Was a lil sceptical to try out this recipe… But had leftover coconut milk and needed some quick with rice… N wow! What a meal it turned out to be … Thank you for the lovely recipe5 stars

  2. This recipe works really well in a normal pot. It is so rich in taste and wonderfully creamy from the coconut milk. I cooked it late night and can’t stop eating it 🙂 Definitely a 5-star recipe!!!5 stars

  3. Hi, I tried the coconut milk biryani with cauliflower on the whileit turned out well.

    Just wondering, when you say cook on pressure,what does that mean in terms of gas mark? Full heat or on low setting?

  4. Hai.. I don’t know in which recipe I need to comment.. coz which ever recipe I tried from ur blog it was a big hit.. perfect the taste was jus awesome.. way to go.. very happy that I found Ur website to learn cooking..5 stars

  5. dassana you are a blessing to me !! the pulao turned out amazing..
    all the compliments which i received for the dish belongs to you. thanks for being there ..
    love you5 stars

  6. you know what this website is really super. i have learned cooking from sratch too v.good from this.
    kindly include non veg items also if possible. its just amazin.

    • pleased to know this sneha and thank you for your positive words. we are vegetarians hence we will not share any non vegetarian posts but if you have a request for any vegetarian recipe do let us know.

  7. Wow!!! I tried this receipe for today’s lunch. Final output was very good. My son likes very much…

  8. Hi . Usually i use 1 1/2 cup of water for 1 cup of basmati rice. If I am using coconut milk should I add 1 cup coconut milk and 1/2 cup water for 1 cup rice??
    Should this coconut rice have strong flavour of coconut??
    Please help!

  9. I tried this pulao for lunch today. It turned out to be amazing… Whatever I tried from your website is delicious…

    Do you have any other website for non vegetarian recipes?4 stars

  10. Hi dassana! This looks yummy. Can you please tell more about coconut milk. Is it the one that we get in tetra pack that we can use or if we want to use home made coconut milk then how to make it. Kindly advise.